We should make a special occasion of Sunday Supper, using the time for family and friends… connecting in the best way, at the table.
I have a follow up for you.
When I finished steaming the pudding for a few hours. I let it cool a bit, added plenty of brandy, wrapped it up, and put it in the wine-cellar in an old wooden wine case lest any invasive critters get in.
Today I checked it out.
“But Father! But Father!” some of you are saying, especially those of you across the pond who know what I mean by this sort of pudding. “Why didn’t you eat this for Christmas?”
I was on the road for most of that time and unable to do anything like that. (I am grateful, however, to Prof. P in NYC who gave me a little pudding for Christmas! Kudos to him!) Also, I knew that there would be a meeting of my literary group at the end of January (we are focused on Gerard Manly Hopkins at the moment). I am to cook for the meeting.
Because it is before the Feast of the Purification, I feel justified to serve a Christmas Pudding for dessert, just as we are justified to sing the Alma Redemptoris Mater until 2 Feb.
“But Father! But…”,…..
I am making – those of you who speak Italian should swallow and put your Mystic Monk Coffee down – Strozzapreti alla putanesca.
I will follow this with a chickens roasted with lemon and rosemary, which I have growing in abundance inside. I think I will serve a big green salad with this, rather than go with more starch, such as potatoes. Let’s keep it simple, to make room for the pudding!
I will probably make a “hard sauce”.
Also, thanks to frequent reader and contributor (to both the combox and the donation button!) EC, I have real HOLLY to put around the pudding!
The holly is a bit long in the tooth, but it still has bright red berries and prickly green leaves. Very festive for such an uninviting vegetable.
And now, friends, here is the pudding, redivivus.
I put lots of stuff in it, obviously.
Having never made – nor eaten – one of these in situ, I am guessing that this is as it should be. Pictures I have seen suggest that these puddings are often darker. I am guessing that is because of the different sugar used. Oh well.
I will set it to steam for a few hours tomorrow.
Finally… it smells like I imagine heaven’s kitchen might smell.
I think I will take the holy off before I light the pudding on fire.
Also, I wonder how much more brandy I should add…. hmmmm….